I made this for a family gathering and everyone really enjoyed them! One of our family members has been having belly issues. I won’t get into the details but this can easily be made gluten free and served with gluten free tortilla chips instead of on a bun. I have been surprised with how simple it is to make recipes gluten free, well minus the bread part! Anyway, these are sweet and slightly tangy, simple to make and great to re-heat for leftovers! This was easy to double for a group as well! No canned sloppy joe mix happening here!
1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 Tablespoons chopped green peppers
1 cup ketchup
1/2 cup chili sauce
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hamburger buns split
In a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain excess liquid in the pan. Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Serve on buns.
I came up with this quick and easy dish after Easter as I had so much left over ham and how many ham sandwiches can my family possibly eat. I simply took ingredients I had on hand and put this together. My family loved this after eating so much leftover ham. This disappeared quickly. You can do this just as easy with deli ham slices too!
NOTE- you will have leftover sauce, but this cheesy sauce is delicious on anything !
1 frozen package of 5 cheese garlic bread (I used Pepperidge Farm)
Leftover ham slices, about 1/2 pound
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups whole milk
Pinch of salt
Pinch of pepper
Pinch of nutmeg
1/2 cup Gruyere cheese
1/2 cup shredded Parmesan cheese
Preheat the oven to 400 degrees. Cover a sheet pan with tin foil. Place your frozen garlic bread on the baking sheet cheese side up and bake for ten minutes. While the bread is baking make the sauce. In a small saucepan melt the butter, add the flour and whisk for just a couple minutes, add the milk whisking to get out any lumps. Add the cheeses and continue whisking until smooth. Add salt, pepper, and nutmeg. Continue to cook until sauce thickens.
After the bread had baked for the first ten minutes, add the sliced ham on to the bread and drizzle with the thickened sauce. Turn the oven to broil, leaving the oven door cracked slightly and broil for 2 more minutes. Remove from oven, slice and serve warm.
I know I have expressed in the past that I am not a baker, BUT I came across this recipe from www.garlicandzest.com and thought it would make a great addition to my Easter table. Not only were these good for Easter dinner they made an amazing left over breakfast sandwich the next day with ham and egg! My biscuits were not as pretty as the ones I found on Pinterest but the flavor was definitely there. Just like yesterday’s post, this would be great for Mother’s Day or any luncheon!
Makes 8 biscuits
2 1/2 cups all purpose flour
2 teaspoon kosher salt
1 Tablespoon sugar
1 1/4 teaspoons black pepper, freshly grated and divided
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup Parmesan, grated
1 cup plus 2 Tablespoons unsalted butter, very cold. Cut into small pieces
3/4 cup buttermilk
1/4 cup cream
2 Tablespoons Demerara sugar
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl combine flour, salt, sugar, baking powder, baking soda, 3/4 teaspoon black pepper and grated cheese. Whisk to combine and add butter. Using a pastry cutter to cut the butter into the dry ingredients until it resembles a course meal, some larger pieces are ok. Add the buttermilk and stir until just combined. Lightly flour a work surface and turn the dough out on to it. Knead the dough just 2-3 times, just until it holds together in a solid shape, trying not to overwork. Pat out the dough until it’s about 1 1/2 inches tall. Using a 2 inch biscuit cutter cut into the biscuits but do not twist the cutter into the dough, press straight down. Assemble the scraps and pat down forming a 1 1/2 inch tall dough and continue making biscuits. Transfer biscuits to prepared baking sheet. In a small bowl combine the Demerara sugar and the remaining 1/2 teaspoon black pepper, stir to combine. Brush the biscuit tops with the cream and sprinkle with the sugar pepper mixture. Bake for 15-18 minutes serve hot from the oven or at room temperature.
Jim was looking for something for lunch one day. I did not have anything planned but as I looked to see what I could throw together I came up with this simple sandwich that you could have for breakfast, lunch or dinner! This is a messy, but hearty sandwich so have your napkins ready. Jim did not only have one sandwich he had two, and it’s easy enough…he could make it for me next time!
Amounts make one sandwich
1 English muffin
4-5 slices of roast beef
1 slice of provolone cheese
1 Tablespoon of pre-made hollandaise sauce
In a large skillet sprayed with non stick spray. Crack the egg into the pan and fry until the egg white is white but you still want the yolk to be runny when placed on the sandwich. While the egg is frying, add the roast beef to the pan beside the egg and top with the cheese. You want to warm the roast beef and slightly melt the cheese. Toast your muffin and warm the hollandaise sauce. To assemble the sandwich, place the bottom of the muffin on the plate top with the roast beef and cheese, add the egg and finally drizzle with the hollandaise sauce and top with the other half of the English muffin.
I made this sub sandwich for our daughter Amanda and her better half Steve…and of course for us. This recipe can be done on the stove top or on the grill. When I made them on this particular day I made them on the stove but in the summer I will be grilling them! This is a fast and easy dinner to get on the table and you could even pan fry or roast the pepper and onion in advance. We like our sandwich buns toasted so those are easy and fast to toast under the broiler. Just don’t walk away from them as they will burn really fast!
1 1/2 – 2 pounds chicken tenders
2 Tablespoons Cajun seasoning (found in the spice aisle of your grocery store)
1 Tablespoon brown sugar
1/2 to 1 cup of honey barbecue sauce
2 green peppers, sliced into strips
1 sweet onion (Vidalia), sliced into strips
4 Tablespoons olive oil, divided
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
6 sub rolls
Combine the Cajun seasoning and the brown sugar. Place the chicken tenders in a Ziploc bag and sprinkle the seasoning over the chicken. Mix the chicken around to coat the tenders with the seasoning. Once coated, add enough BBQ sauce into the bag to coat the chicken evenly. This can marinate overnight or for as little as 30 minutes.
To cook on the stove top:
Add two Tablespoons of oil into two large separate frying pans.
Add the peppers and onion into one of the pans and cook over medium heat.
Add the chicken tenders into the second pan with oil and also cook over medium heat. Cook the chicken, turning occasionally until completely cooked through and the vegetables are tender.
Combine both of the cheese together and set aside. If you want the buns toasted place them split side up under the broiler for just a couple minutes keeping the oven door open and watching closely!
Follow the same steps except grill the chicken directly on the grill grates over medium heat. For the vegetables you can use a BBQ vegetable grill pan and roast over the grill until tender. Toast buns split side down until lightly browned and assemble the same way as stove top method.
Place the buns on a plate, divide the cheese between the buns, add the chicken on top of the cheese and finish by adding vegetables to the top.